Rutabaga Minestrone

Adapted from Alexandra Daum

Notes from the recipe author:
To avoid soggy pasta in leftovers, you can cook it separately from the soup. For this recipe I don’t really mind that the pasta soaks up the broth when it sits – just add a splash of water and more salt when reheating – but if you prefer, reduce the liquid by half and cook the noodles separately. Add them before serving.
Any number of root vegetables can take the place of rutabaga. Celeriac, parsnips, turnips, whatever you have on hand. Even potatoes can be used in a pinch.
If you don’t have wine, or prefer not to use it, sub two teaspoons of balsamic vinegar in its place. The wine is cooked and shouldn’t include alcohol once the soup is finished.
Thyme or another herb mix are good substitutes for Herbes de Provence. Think thyme, rosemary, and oregano, if you want to use individual herbs.
Borlotti or pinto beans are good in place of kidney beans if you prefer.
If you eat cheese, parmesan is always a good addition to minestrone.


1 tablespoon olive oil
1 medium onion diced
2 medium carrots sliced
½ pound rutabaga peeled and sliced (about 2 cups)
3 cloves garlic
¼ cup wine
1 can canned diced tomatoes
1 tablespoons Herbes de Provence
½ teaspoon sea salt to taste
½ teaspoon black pepper to taste
4 cups broth or water
1 ½ cups kidney beans, cooked or canned, rinsed
1 ½ cups short pasta


Add the oil to a large pot and heat over medium.

Once the pot is heated, add the onion. Cook for 3-4 minutes, until softened and fragrant, stirring occasionally.

Add the carrots and rutabaga and cook for another 2-3 minutes.

Stir in the garlic and cook for 30 seconds, then add the wine, canned tomatoes, herbs, salt, and pepper. Stir to mix.

Add the broth and beans. Cover and increase the heat to bring the soup to a rolling boil.

Once the soup reaches a boil, reduce the heat and simmer, covered, for about 30 minutes.

After half an hour, increase the heat to bring the soup back to a rolling boil. Add the pasta and cook for 6-7 minutes, covered, or the time needed for the pasta type you’re using.

Once the pasta is cooked, remove the soup from the heat. Taste and season as needed.

Leftovers will keep for a couple of days in the refrigerator, but the pasta will soak up the broth – thin it out with a splash of water when reheating.